Sunday, March 11, 2012

Peanut Butter Cookies, Snickerdoodles, Candy Cup Brownie Kisses,and Banana Cake Recipes

Today is a chilly, rainy, and dreary day. It has been a while since I posted any recipes so I thought I would share a few today. Who knows, if it’s raining where you’re at and you’re stuck inside the house, you may decide to bake some cookies or brownies or something!

Peanut Butter Cookies

2 ½ cups all-purpose flour    
1 cup brown sugar
2 tsp. baking soda
1 cup peanut butter
1 tsp. salt
1 cup vegetable shortening
1 cup white sugar
2 large eggs

Preheat oven to 350°. Lightly grease a cookie sheet. Combine the flour, baking soda, salt and sugars in a large bowl and beat until mixed well. Add the peanut butter, shortening and eggs and beat the mixture for about 2 minutes until a uniform dough forms. Shape dough into balls about 1 ½ inches in diameter. Place the cookies on the prepared sheet, leaving 1 ½ inches of space between them. Press the top of each cookie with the flat, bottom side of a fork, dipped in flour, then press again to make a crisscross design. Bake 16 to 20 minutes or until cookies are richly browned and crispy!

Candy Cup Brownie Kisses

1 package Fudge Brownie Mix
48 Chocolate Candy Kisses

Prepare Brownie Mix according to package directions for fudge-like brownies. Using mini baking liners, insert one paper liner into each mini muffin pan. Fill each paper liner about two-thirds full of brownie batter. Bake at 350° for 18 to 21 minutes or until toothpick inserted in the center comes out clean.

As soon as you remove the brownies from the oven, top each brownie with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire rack. Cool completely before serving.


¼ cup butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
1 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
1 tsp. baking soda
¼ tsp. cinnamon
½ tsp. salt
5 Tbsp. cinnamon sugar

Preheat oven to 350°. Lightly coat a baking sheet with canola oil. In a large mixing bowl, mix butter, cream cheese and brown sugar on low speed with an electric mixer on low until just combined. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls onto baking sheet about 1 ½ inches apart. Sprinkle lightly with cinnamon sugar. Bake for 7 minutes. Lightly flatten cookie with finger. Rotate baking sheet and bake an additional 3 minutes.

Banana Pound Cake

1 cup (2 sticks) butter, softened
2 cups sugar
5 eggs
2 cups flour
1 tablespoon vanilla extract
2 overripe bananas, mashed

Preheat oven to 325°. Combine all ingredients in bowl and beat for 10 minutes at medium speed. Pour into sprayed, floured tube pan. (Batter will be very thick.) Bake for 1 hour. Cake is done when toothpick inserted in center comes out clean. You can also add nuts to this if desired. Also depending on the size of pan you use, it may take it longer than an hour to cook.

This is one of our favorite desserts to eat at our house. My husband especially loves it. He says it tastes better than banana bread! I hope you enjoy the recipes J

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